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I did something very similar when I was about 9 I got up really early as i wanted to make gingerbread for my mum on mothers day. I added lots of ingredients i thought would make gngerbread but it was too thick so i added water which made it too runny so I added more ingredients which made it too thick, and it went back and forth like that for several attempts until I had used pretty much every bowl in the house to put all the excess goop in. The kitchen was dripping with the stuff, it was all over the surfaces all over teh floor, on walls. I tried to cook it but it was like soup. My mum woke up and came downstairs and saw her beloved kitchen destroyed. It took her all day to clean it all up and....she doesnt even like gingerbread
Hahaha~ I'm not expert chef but Last I checked, Doubling the temp when cooking may reduce cooking time.... but it could increase the odds of the food being ovr cooked or worse even... (Sorry that's the real me analyzing stuff again. I am however quite a decently skilled cook or so my friends in college say~ ^.^; despite that though I'm basicaly sorta-skilled in a bit of everything... Now that I think about it! It's been years since I last made my specialty dish.)
From a physics point of view (sorry in advance), all cooking at a higher temperature does is make the outer edges of whatever you're cooking get done faster; the inside will probably not be done by the time the outside is. Heat takes time to travel, especially through solids where there's no convection inside the food. Presumably the recipe has an oven temperature that has been determined by trial and error guided by experience, designed to make sure the outside doesn't burn before the inside gets fully cooked. It's best not to mess with that.
There ya go.
There ya go.
True true, still, you'd think most schools would at least require one course in cooking and home ec. That always bugged me about American schools really, we require that you take Algerbra despite the fact that less than ten percent of high school graduates ever use that knowledge again but we don't make sure that a graduate knows how to feed themselves without calling Pizza Hut.
You know how this is going to end, don't you? http://freefall.purrsia.com/ff100/fv00017.htm
*slaps my forehead* Self-rising flour already has baking powder added to it, which of course is a balanced combination of baking soda and tartaric acid, which when wet gives off CO2, good for baked-goods, not good for streak pie.
And DOUBLING the heat is a big no-no as well. No matter how high you crank up the heat, food absorbs heat at a certain rate, hence why it has to be cooked at a certain temperature, so that the OUTISDE of the food gets cooked as soon as the INSIDE is done. By overdoing the temperature, the outside will get burned as soon as the inside is fully cooked (too LOW in temp, the outside will be done but the inside will be raw).
... I watch Alton Brown a lot, that's why I'm such a geek! XD
And DOUBLING the heat is a big no-no as well. No matter how high you crank up the heat, food absorbs heat at a certain rate, hence why it has to be cooked at a certain temperature, so that the OUTISDE of the food gets cooked as soon as the INSIDE is done. By overdoing the temperature, the outside will get burned as soon as the inside is fully cooked (too LOW in temp, the outside will be done but the inside will be raw).
... I watch Alton Brown a lot, that's why I'm such a geek! XD
Was anyone else thinking like this http://www.youtube.com/watch?v=4F4qzPbcFiA the entire time? and I knew it was going to end badly!
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